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Chicken Rice Soup
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
326
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 18.57 g | (19 %) | ||
| Fat | 15.92 g | (14 %) | ||
| Carbohydrates | 24.61 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.84 g | (6 %) |
more nutritional values
| Vitamin A | 147.82 mg | (18,478 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.32 mg | (86 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 27.69 μg | (9 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 2.02 μg | (4 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 5.45 mg | (6 %) | ||
| Potassium | 248.73 mg | (6 %) | ||
| Calcium | 113.89 mg | (11 %) | ||
| Magnesium | 42.02 mg | (14 %) | ||
| Iron | 1.27 mg | (8 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.88 mg | (11 %) | ||
| Saturated fatty acids | 9.67 g | |||
| Cholesterol | 90.85 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 1 Chicken broth
- 1 large white onion
- 1 Tbsp butter
- 1 stalk Leeks
- 250 grams Sour cream
- salt
- peppers
- fresh Basil
- 200 grams cooked Rice
Preparation steps
1.
Rinse the chicken breasts, pat dry and chop. Rinse and chop leek. Peel onion and finely chop. Heat the butter. Add onion and leek and braise for 3 minutes. Add to chicken broth and boil. Simmer over medium heat until the vegetables are soft. Puree with a hand blender.
2.
On medium heat, simmer sour cream and cook chicken for another 7 minutes. Season with salt and pepper to taste. Stir in the rice. Rinse basil and remove leaves. Serve hot soup garnished with basil.
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